Cheese Canapes
From The Cook Book, by "Oscar" of the Waldorf, 1896
Can be garnished with anchovy or parsley.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
162Calories
6 gProtein
30 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories162 kcal
Protein5.7 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Sodium286 mg
Potassium70 mg
Calcium127 mg
Iron2 mg
Magnesium16 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Water21 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 60. The excerpt below is the record exactly as published.
Cheese Canapes. Cut a few pieces of bread into slices a quarter of an inch thick, trim off the crusts, and then cut them up one inch wide and three inches long; fry these a delicate brown in clarified butter; grate a little cheese over them, sprinkle on the tops a little cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.